In Chef's Choice, the Naperville Sun asks local chefs to share their culinary background and experiences and to talk about a featured dish found on their menu.

This week, we speak with Miguel Sahagun, 40, a certified training baker at Einstein Bagels at 22 W. Jackson Ave. in Naperville, whose first and only job in the food industry has been with the bagel restaurant.

You said this was your first job in the food industry. How many years have you been here?

Sahagun: Someone else in my family worked here years ago, and I came and was supposed to only be here about three months. It turns out I have been here 10 years.

Do you have any formal training as a chef?

Sahagun: A number of years ago, I did some training in Colorado with this company – all of my training comes from it.

Why was this job only supposed to last three months?

Sahagun: Because you have to get here really early – I come in at 2 a.m. and the people here needed a baker and I was supposed to help out and wound up staying 10 years. Everyone kept saying, ‘When are you going to leave?’ and I stayed. I may retire here.

You do work different hours than anyone we have talked to. Do you like working this early?

Sahagun: I like it. Every morning, there is no one here and everything is quiet. I turn on the oven and the proofer and I start working, turn on my radio, and relax. My boss comes in later and I tell him that everything is working, everything is perfect. I have a lot of friends here.

Tell us about bagels. I know they change flavors so how do you learn to make a new bagel?

Sahagun: The new ones we have are bagels topped with hash browns, another with green chili, and a new cheddar cheese and macaroni. The company comes up with the flavors and a lot of what we do here involves mixing the toppings and putting them on the bagels. The bagels come frozen and we make them the next day.

What do you get to make here besides the toppings?

Sahagun: We do have to make things for the gourmet bagels, but sometimes I make different shapes for costumers, like if someone wants a plain bagel made into a heart shape – I’ll do that.

What kind of food do you like to eat when you’re away from here?

Sahagun: I like fish a lot, like red snapper, and tacos and other things.

Other than Mexican food, what do you like?

Sahagun: I love American restaurants that have hamburgers, and I love Portillo’s and their sausage and beef. I also like Panda Express, and pizza too – the thin kind.

You seem to really like the fast food places, right?

Sahagun: You know, sometimes I go to Mexico and I miss here and I find myself coming back really quick. I miss the American food.

Do you like to cook at home?

Sahagun: Yes, sometimes. I have a wife and three children and I’ll do things on the barbecue like steak, chicken, carnitas.

Sahagun: I like everything, but onions especially. I always have them in my house and I put lemon and salt on them and eat them raw. I add a couple of jalapeno and a little tomato and cilantro and it’s so good. I was born in Jalisco, Mexico, but I really like the United States because we have a lot of food here. In Mexico, the portions on the plate are much smaller.

What are you making for us today? Is there a new sandwich you’d like to showcase?

Sahagun: We have a new cheesy-mac breakfast. It’s a bagel with macaroni and cheese on the top, thick-cut bacon, and an egg. It’s something new that came out a few weeks ago.

What do you people say about it? Are they surprised to see macaroni on top of a bagel?

Sahagun: Yes, but this has been very popular so far. It’s definitely different. You can get it with either one or two eggs.

David Sharos / Naperville Sun

Miguel Sahagun, a certified baker for Einstein Bagels in downtown Naperville, says he misses American food when he returns to Mexico.

Miguel Sahagun, a certified baker for Einstein Bagels in downtown Naperville, says he misses American food when he returns to Mexico. (David Sharos / Naperville Sun)